
Servings |
cupcakes
|
Ingredients
For the sponge
- 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 220 g Coconut sugar
- 220 g Coconut and almond butter Or any dairy free spread
- 3 Large Organic eggs
- 2 tbsp Coconut milk We used Koko
- 1 tsp Gluten free baking powder
- 1 tsp Vanilla Extract
- 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
- 250 g Icing sugar
- 2 tbsp Coconut milk We used Koko
- 1 tsp Lemon zest
Ingredients
For the sponge
For the icing
|
![]() |
Instructions
- Prepare the ingredients
- Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
- Spoon evenly into cup cake cases
- Bake at 180 degrees for 12-14mins until risen and golden brown
- Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
- Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
Share this Recipe